Cornbread Dressing
(Submitted by Vickie Ross)
Ingredients
*Note: You can cook the turkey or chicken gizzards for part of your stock. Boil gizzards with celery, onion, parsley and dry seasonings for homemade stock.
Directions
Saute the onions, bell peppers, parsley, and garlic in butter to soften. Break-up bread into small pieces and add seasonings and wet ingredients, including eggs and mix well. Add chicken or turkey stock. Add more or less of the dry seasonings to your personal liking.
The moistness of your dressing is up to you. So add enough broth (stock) to make it to your liking. It shouldn’t be soggy but it shouldn’t be dry either.
Bake at 350 degrees for 30 minutes.
Ingredients
- 1 pan corn bread
- day-old bread or day-old biscuits (may substitute Mrs. Cubbison’s cornbread stuffing mix for day old bread)
- 3 medium Celery ribs chopped
- 1 lg Onion chopped
- 2 Green onions chopped
- 1 medium green Bell pepper seeded and chopped
- 3 tblsp chopped fresh Parsley (or 3 tbsp chopped fresh parsley and 1 tsp dried oregano)
- ½ tsp Garlic minced
- 1 tsp Thyme
- 1 tsp Sage
- Pepper (to taste)
- Salt (to taste)
- ½ tsp Rosemary
- 1 tsp tsp Celery Seed
- 1 tsp Poultry Seasoning (to taste)
- 3 Eggs
- Turkey or chicken stock *
- 12 tbsp (1-1/2 sticks Butter (can substitute some turkey or chicken drippings for an equal amount of butter, if desired
*Note: You can cook the turkey or chicken gizzards for part of your stock. Boil gizzards with celery, onion, parsley and dry seasonings for homemade stock.
Directions
Saute the onions, bell peppers, parsley, and garlic in butter to soften. Break-up bread into small pieces and add seasonings and wet ingredients, including eggs and mix well. Add chicken or turkey stock. Add more or less of the dry seasonings to your personal liking.
The moistness of your dressing is up to you. So add enough broth (stock) to make it to your liking. It shouldn’t be soggy but it shouldn’t be dry either.
Bake at 350 degrees for 30 minutes.